Category: Recipes

Homemade Marshmallows is made with the perfect amount of sweetness. They taste better than store bought marshmallows and made with pantry ingredients.

Ingredients

• Cornstarch – See The Best Substitute for Cornstarch if you are out
• Granulated Sugar – If you need to substitute the sugar, try it with brown sugar, maple syrup or honey.
• Light Corn Syrup – This is the secret ingredient to make the perfect marshmallow
• Gelatin Powder – Use unflavored Gelatin

Scroll to the bottom for the full recipe in the recipe card.

We love to hear from you. If you make Homemade Marshmallows, please leave us a comment or a star review.

Homemade Marshmallows

Homemade Marshmallows is made with the perfect amount of sweetness. They taste better than store bought marshmallows and made with pantry ingredients.

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Let Set at Room Temperature 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings 36 large marshmallows

Cuisine American

Course Dessert

Calories 79

• Line a 9X9 baking dish with parchment paper or wax paper and spray the paper with a non-stick cooking spray.  Carefully dust the paper in the pan with cornstarch to help the marshmallows from sticking to the pan and the liner.

• Place the gelatin in a large bowl for a stand up mixer. Pour ½ cup of the water on top. Set aside and let the water soak into the gelatin.

• While the gelatin is setting, combine the remaining water, corn syrup and sugar in a saucepan. Stir together and bring the mixture to a boil. Boil for about 1 minute or until the sugar has dissolved and the mixture reaches 240 degrees F (check with a candy thermometer).

• Pour the corn syrup mixture into the bowl with the gelatin. Beat with a stand up mixer with the whisk attachment.  Mix for 10-12 minutes until stiff peaks are easily formed in the mixture.

• Add in the salt and vanilla extract and mix until combined.

• Pour the mixture into the prepared pan. The mixture will be sticky so make sure to grease a spatula and wet your fingertips to prevent the mixture from sticking.

• Cover the pan with plastic wrap and let it sit at room temperature for 4 hours until the marshmallows are set.

• In a separate shallow bowl, whisk together the powdered sugar and cornstarch for dusting of the marshmallows.

• Carefully remove the marshmallow slab from the pan and place the slab on a cutting board dusted with the dusting mixture.

• Use a large oiled kitchen knife (to prevent it from sticking) to cut the marshmallow slab into 1 inch squares.

• Roll the marshmallows in the dusting mixture so that they do not stick together. Then they are ready to serve and enjoy!

Store the leftovers in an airtight container at room temperature for up to 3 weeks.

Calories 79kcal, Carbohydrates 20g, Protein 0.003g, Fat 0.05g, Sodium 13mg, Potassium 1mg, Fiber 0.01g, Sugar 19g, Calcium 1mg, Iron 0.01mg

Sock It To Me Cake is moist, tender and full of flavor. The perfect cake to serve for any occasion and always a family favorite.

Ingredients

• Yellow Cake Mix – You can substitute with a white cake mix
• Sour Cream – This gives the cake a moist and tender crumb
• Granulated Sugar – Added for the perfect amount of sweetness
• Vegetable Oil – Substitute with canola oil or olive oil
• Large Eggs – A must to bind all the ingredients together
• Light Brown Sugar – Learn How to Make Brown Sugar
• Ground Cinnamon – Added for the warm flavor
• Pecans – Substitute with Walnuts or sliced almonds

Scroll to the bottom for the full recipe in the recipe card.

Frequently Asked Questions

If you make this Sock It To Me Cake Recipe, please leave us a comment or a star review. We love hearing from you.

Sock It To Me Cake

Sock It To Me Cake is moist, tender and full of flavor. The perfect cake to serve for any occasion and always a family favorite.

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Let Cool 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 12

Cuisine American

Course Dessert

Calories 412

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch bundt pan.

• In a large mixing bowl, mix together the cake ingredients with a hand held or stand up mixer until combined and smooth.

• In a separate medium mixing bowl, stir together the filling ingredients.

• Pour approximately 2/3 of the cake mix batter into the prepared bundt pan.

• Place the filling mixture on top of the cake mix in the pan in an even layer.

• Carefully spoon the remaining cake mix into the pan on top of the filling mixture.

• Bake for 45-55 until a toothpick inserted into the center of the cake comes out clean. If the cake is starting to brown too much on the top, loosely cover it with foil until it’s baked through.

• Let the cake cool in the pan for 20-30 minutes. Then carefully flip the cake onto a serving platter to remove the cake from the pan and allow it to cool completely.

• Whisk together the glaze ingredients until smooth and combined.

• Spoon the glaze on top of the cake and allow it to drizzle down the sides of the cakes.

• Let the glaze sit for 10-15 minutes to harden some and then the cake is ready to slice, serve and enjoy!

Store any leftover cake in an airtight container at room temperature for up to 4-5 days.
I recommend flouring a bundt pan instead of just spraying it with a non-stick spray for easy removal of the cake from the pan. 

Calories 412kcal, Carbohydrates 49g, Protein 6g, Fat 23g, Saturated Fat 6g, Polyunsaturated Fat 6g, Monounsaturated Fat 10g, Trans Fat 1g, Cholesterol 66mg, Sodium 347mg, Potassium 220mg, Fiber 2g, Sugar 34g, Vitamin A 208IU, Vitamin C 0.3mg, Calcium 102mg, Iron 2mg

Mini Cheesecake Bites make the perfect bite-size sweet treat! They are creamy, delicious and easy to serve dessert for any occasion.

Ingredients

• Graham Cracker Crumbs – Crush Graham Crackers with a food processor. Feel free to use a different crust to make these cheesecake bites. Use vanilla wafers or Oreo Cookie.
• Butter – We used unsalted butter that is melted and cooled
• Granulated Sugar – Adds a hint of sweetness to the crust
• Cream Cheese – We used room temperature and full fat cream cheese
• Sour Cream – Room Temperature sour cream is best or substitute with Greek Yogurt

Scroll to the bottom for the full recipe and ingredients in the recipe card.

If you make these Mini Cheesecake Bites Recipe, please leave us a comment or a star review. We love to hear from you.

Mini Cheesecake Bites

Mini Cheesecake Bites make the perfect bite-size sweet treat! They are creamy, delicious and easy to serve dessert for any occasion.

Prep Time 15 minutes mins

Cook Time 16 minutes mins

Cool and then Refrigerate 3 hours hrs 20 minutes mins

Total Time 3 hours hrs 51 minutes mins

Servings 24

Cuisine American

Course Dessert

Calories 87

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For the Graham Cracker Crust:

For the Cheesecake Filling:

• Preheat the oven to 350 degrees Fahrenheit.

• Place liners in a mini muffin pan.

• For the Graham Cracker Crust:

• Mix together the sugar, melted butter, and ground graham crackers in a large bowl.

• Scoop about a teaspoon of the crust mixture and place into each muffin tin of the mini muffin pan.  Press firmly to make an even layer on the bottom and a little bit up the sides.

• Set aside while you prefer the filling.

• For the Cheesecake Filling:

• Beat together the sugar, cream cheese, vanilla extract, sour cream, and egg in a medium-sized bow with an electric mixer until smooth and fluffy.  Make sure that all the ingredients are at room temperature to avoid lumps.

• Scoop approximately a tablespoon of the cheesecake filling and place it on top of the crust into an even layer in the muffin tin.

• Gently tap the pan on the counter to release any air bubbles in the mixture.

• Bake for 16-18 minutes until the center of the cheesecake bites are set (no longer jiggly).

• Remove from the oven and allow to cool for about 20 minutes. Once it has reached room temperature, refrigerate for at least 3 hours or overnight.

• Then carefully remove the cheesecake bites from the pan and enjoy it as is, or with berries or whipped cream on top!

Refrigerate the leftovers in an airtight container for up to 3-4 days or freezer for up to 1 month.

Calories 87kcal, Carbohydrates 7g, Protein 1g, Fat 6g, Saturated Fat 3g, Polyunsaturated Fat 0.3g, Monounsaturated Fat 2g, Trans Fat 0.1g, Cholesterol 22mg, Sodium 92mg, Potassium 28mg, Fiber 0.2g, Sugar 5g, Vitamin A 195IU, Vitamin C 0.02mg, Calcium 17mg, Iron 0.3mg

If you looking for the perfect dessert recipe to make this holiday season, make these Grinch Cupcakes. Start with a cake mix for an easy holiday dessert.

Ingredients

• Red Velvet Cake Mix – Plus the ingredients to prepare the cake mix based on the package instructions
• Red Cupcake Liners – Use any liners that you prefer
• Butter – Make sure butter is softened at room temperature
• Red Heart Sprinkles – You can also use red hot candies or red sprinkles

Scroll to the bottom for the full recipe in the recipe card.

Frequently Asked Questions

We love to hear from you. If you make Grinch Cupcakes, please leave us a comment or a star review.

Grinch Cupcakes

If you looking for the perfect dessert recipe to make this holiday season, make these Grinch Cupcakes. Start with a cake mix for an easy holiday dessert.

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings 24

Cuisine American

Course Dessert

Calories 260

• Prepare the red velvet cake mix based on the cupcake instructions using the red cupcake liners and allow the cupcakes to cool completely at room temperature.

• In a large bowl, cream together the shortening and butter until combined and smooth.

• Then slowly add in the confectioners’ sugar (1 cup at a time) on low speed until well combined.

• Then stir in the vanilla extract and milk until combined. Then add a few drops of the green food coloring until the frosting is a bright green color (like the color of the grinch).

• Then use a 1M piping tip and a decorator’s bag, fill it with the green frosting.

• Gently frosting each cupcake.  You want to slowly build up the frosting on top of the cupcake using a circular motion.

• Then place a red heart on the top of each cupcake.

• Then the cupcakes are ready to serve and enjoy!

Store the leftover cupcakes in an airtight container at room temperature for up to 1 week. 
Make sure to add the sprinkles immediately after you frosting the cupcakes as they will not stick if the frosting has already fully set.

Calories 260kcal, Carbohydrates 33g, Protein 2g, Fat 14g, Saturated Fat 4g, Polyunsaturated Fat 3g, Monounsaturated Fat 6g, Trans Fat 1g, Cholesterol 24mg, Sodium 185mg, Potassium 68mg, Fiber 0.4g, Sugar 27g, Vitamin A 141IU, Calcium 32mg, Iron 1mg

Transform ordinary brownies into something extraordinary with these irresistible Strawberry Brownies. Using a clever cake mix shortcut, these pretty-in-pink treats deliver intense strawberry flavor in every perfectly chewy bite. The first time I made these for my weekend baking club, they disappeared within minutes – even faster than traditional chocolate brownies.

These brownies have become my secret weapon for last-minute gatherings. Just last week, I whipped up a batch when my daughter’s friends stopped by unexpectedly, and they couldn’t believe they weren’t from a fancy bakery.

Ingredients Selection

• Strawberry cake mix: Forms the foundation of our brownies, providing both structure and flavor
• Salted butter: Creates that irresistible chewy texture and rich mouthfeel
• Strawberry extract: Intensifies the natural berry flavor throughout the brownies
• Strawberry preserves: Adds real fruit flavor and creates a glossy, beautiful glaze
• Eggs: Provide structure and that coveted fudgy texture
• Powdered sugar: Combines with preserves for the perfect pourable glaze

Brownie Making Process

Perfect Pan Preparation:

Coat your baking pan with nonstick spray before laying down parchment paper. This simple trick keeps the paper from sliding around while you work with the thick batter.

Creating Your Batter:

Mix your cake mix, melted butter, and eggs until they form a thick, smooth mixture. The texture should remind you of traditional brownie batter – dense and glossy.

Baking To Perfection:

Spread the batter evenly in your prepared pan, taking care to push it into the corners. Watch for the telltale signs of doneness – slightly pulled away edges and a clean toothpick test.

Glazing Your Creation:

Once completely cool, transform these brownies with a silky strawberry glaze, spreading it to reach every corner for the perfect finishing touch.

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My family particularly loves these during strawberry season. We often serve them alongside fresh berries, creating a delightful contrast between the intense, sweet brownies and tart fresh fruit.

Serving Inspiration

Present these beauties on a white platter scattered with fresh strawberry slices and a light dusting of powdered sugar. For an extra special touch, serve them slightly warm with a scoop of vanilla ice cream.

Creative Variations

Transform this recipe by adding white chocolate chips for extra richness, or swirl in cream cheese for a strawberry cheesecake twist. For chocolate lovers, drizzle the finished brownies with dark chocolate ganache.

Keep Them Fresh

Store these gems in an airtight container, placing wax paper between layers. They’ll stay perfectly moist for three days at room temperature or up to three months in the freezer.

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After years of baking, I’ve learned that sometimes the simplest recipes bring the most joy. These Strawberry Brownies prove that point perfectly – they’re straightforward to make but never fail to bring smiles to faces and requests for the recipe.

Frequently Asked Questions

→ Can I use oil instead of butter?

Yes! The same amount of oil can be substituted for melted butter.

→ Is strawberry extract necessary?

While it enhances the strawberry flavor, you can skip it if you can’t find it. The cake mix provides plenty of flavor.

→ Why line the pan with parchment?

Parchment paper makes it easy to lift the brownies out of the pan for clean cutting.

→ Can I make these ahead?

Yes! They keep well in an airtight container for several days.

→ Why is my batter so thick?

This is normal! The thick batter helps create the dense, chewy texture of brownies.

There’s something magical about biting into a perfectly flaky strawberry danish, still warm from the oven. This recipe transforms store-bought puff pastry into bakery-worthy pastries, filled with creamy cheese and crowned with fresh strawberries. The finishing touch of lemon icing adds a bright, citrusy note that makes these danishes simply irresistible. During strawberry season, these beauties become a weekend tradition in my kitchen.

Last Sunday, I served these at our family brunch, and my mother-in-law – who usually prefers her traditional recipes – asked for seconds. That’s when I knew this recipe was truly special.

Choosing Your Ingredients

• Puff pastry sheets: Must be high quality for those perfect flaky layers
• Fresh strawberries: Bring natural sweetness and hold their shape while baking
• Full-fat cream cheese: Creates a silky, rich filling that won’t become watery
• Fresh lemon zest: Adds brightness that makes all other flavors sing
• Pure vanilla extract: Enriches the cream cheese filling
• Large eggs: For the egg wash ensure golden, glossy pastry

Danish Creation Process

Pastry Preparation:

Begin with properly thawed puff pastry, unfolding it gently when it’s still cool but pliable. Roll carefully to smooth any seams while maintaining those precious butter layers.

Cream Cheese Magic:

Whip room temperature cream cheese until it becomes light and fluffy, incorporating sugar gradually until smooth as silk. Add vanilla extract for depth of flavor.

Fruit Arrangement:

Layer thinly sliced strawberries in an overlapping pattern, creating a beautiful presentation that ensures every bite contains fruit.

Final Assembly:

Score your pastry borders with precision, creating a frame for your filling. Brush edges with egg wash for that professional bakery shine.

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The first time I made these, I was amazed at how such simple ingredients could create something so impressive. Now they’re my go-to recipe for morning guests.

Morning Masterpiece

Serve these beauties still slightly warm, alongside fresh coffee or tea. They’re perfect for special breakfasts, brunch gatherings, or any time you want to make ordinary moments extraordinary.

Personal Touches

Experiment with different seasonal fruits like fresh peaches in summer or poached pears in fall. For a nutty twist, sprinkle sliced almonds around the edges before baking.

Keeping Fresh

Store any leftovers in an airtight container at room temperature for up to three days, though they’re best enjoyed within 24 hours. Reheat briefly in a warm oven to restore their crispy layers.

pin it

After years of baking, I’ve learned that sometimes the simplest recipes bring the most joy. These strawberry danishes are proof that with quality ingredients and a little attention to detail, anyone can create pastries worthy of a professional bakery case.

Frequently Asked Questions

→ Can I use different fruit?

Yes! Other berries or sliced peaches work well. Just make sure to toss with cornstarch to prevent excess moisture.

→ Why thaw the puff pastry?

Partially thawed pastry is easier to work with but still cold enough to create flaky layers when baked.

→ Can I make these ahead?

Best served fresh, but can be assembled ahead and baked just before serving.

→ Why score the border?

Scoring creates a raised edge that contains the filling and allows the border to puff up properly.

→ Can I skip the icing?

Yes, but the lemon icing adds a nice balance to the sweet pastry and berries.

No-bake Biscoff truffles are a decadent 4-ingredient treat perfect for gifting, bringing to a dessert party, or simply just snacking! Made entirely without turning on the oven, these spiced cookie truffles make for a fun and easy holiday treat or dessert anytime of the year.

Crushed Biscoff cookies, Biscoff cookie butter, cream cheese, and white chocolate combine to create these super easy no-bake biscoff truffles.

These rich and sweet little balls of cookies and chocolate are the perfect finger food dessert. Toss a couple of these truffles into your kid’s lunchboxes or your purse for an easy and delicious on-the-go treat.

Just like my simple brownie mix truffles and snickerdoodle truffles, these Biscoff truffles allow you to enjoy the flavors of your favorite dessert in one perfect little bite!

Another fantastic thing about these no-bake Biscoff truffles is that they can easily be made ahead of time for your party or event. Once prepared they can be refrigerated for up to one week or frozen if you need longer storage.

Biscoff truffles are a great addition to holiday cookie platters but also make a tasty treat any time of the year.

Give this sweet, caramelly, and chocolatey treat a try and I am sure that you will become as much of a fan as we all have!

Easy Biscoff Truffle Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Biscoff Cookies—European spiced cookies that are often enjoyed alongside a cup of coffee. These cookies can be purchased at most grocery stores or online.
• Biscoff Cookie Butter—A peanut butter-style spread made from crushed Biscoff cookies, oil or milk, and sugar. Use the smooth or creamy variety, not the one labeled crunchy.
• Cream Cheese—Adds a mild tang to balance out the sweetness of the Biscoff cookies and helps hold the truffles together.
• White Chocolate—Coats each no-bake truffle in a creamy and sweet layer of chocolatey goodness. I recommend using Ghiradelli white candy melting wafers, baker’s bars, or almond bark as they melt down nice and smoothly.

Equipment You’ll Need

These tasty and easy no-bake Biscoff truffles can be made with just a few basic pieces of kitchen equipment. You’ll want to have access to a couple of mixing bowls, a food processor, a cookie scoop, a parchment-lined cookie sheet, and a small saucepan.

How to Make No-Bake Biscoff Truffles

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Place the Biscoff cookies into a food processor and pulse until they’re a fine crumb.

Step 2: Add ¼ cup cookie butter to a microwave-safe bowl and heat for 15-20 seconds. Stir then add the cookie butter and cream cheese to the food processor with the crushed cookies. Pulse until fully combined into a thick dough.

Step 3: Scoop out the dough and use your hands to roll into 1-inch balls. Place on a parchment-lined cookie sheet and chill for one hour.

Step 4: Melt the white chocolate in the microwave in 30-second increments, stirring well after each, until completely melted and smooth.

Step 5: Use a fork or dipping tool to dip the chilled Biscoff truffles into the melted chocolate. Shake off any excess and return to the lined baking sheet.

Step 6: Chill one last time so that the chocolate sets up then decorate with a drizzle of melted cookie butter, if desired.

Once your no-bake biscoff truffles are fully set you can serve and enjoy!

Storing and Freezing

To Store: Place your truffles in an airtight container and refrigerate for up to 1 week.

To Freeze: Place your no-bake Biscoff truffles in a freezer-safe container or ziplock bag and freeze for up to 2 months. I recommend adding a sheet of parchment or wax paper between layers to ensure that the truffles do not freeze together.

Expert Tips and Tricks

• Since Lotus Biscoff cookies come in 8.8-ounce packages of 32, you’ll need to purchase two packages to have enough cookies for this recipe. You will even have some cookies leftover to enjoy with a cup of coffee or tea.
• If you’d prefer, you can melt the white chocolate in a double boiler.
• This recipe calls for more white chocolate than you will use; this is because you’ll need a little extra to ensure that you can dip every truffle and make sure they are properly coated.
• If you have a rather small food processor, you may need to break up your cookies in two batches. Once both batches of cookies are finely crushed, combine the two.

Recipe Variations

This no-bake biscoff truffle recipe is super flexible! You can easily swap out certain ingredients to create a whole new flavor of no-bake truffles that matches your personal tastes and preferences.

• Instead of Biscoff Cookies, try using homemade gingersnaps, Oreo cookies, shortbread, or any other type of crunchy cookie.
• Instead of cookie butter, try using peanut butter, almond butter, or a chocolate hazelnut spread.
• Instead of white chocolate, try dipping your truffles into melted dark or milk chocolate.
• Instead of additional melted cookie butter, try decorating these truffles with Biscoff cookie crumbs, sprinkles, or a dash of cinnamon.

Frequently Asked Questions